1 can green peas, (Lesueur, drained)
1 can asparagus, drained
1 can Cream of Mushroom soup
1/2 c. milk

Mix soup and milk. Layer asparagus and peas in a buttered casserole dish, pour soup mixture over vegetables. Top with shredded Cheddar cheese and bread crumbs. Bake at 350 degrees for 45 minutes and bread crumbs are toasted.